Three-Berry Pie with Vanilla Cream

Ingredients

• 0.8 pound blackberries fresh
• 0.5 pound blueberries fresh
• 3 tablespoons cornstarch 
• 1 large eggs lightly beaten
• 1 tablespoon granulated sugar 
• 8 servings pastry crust 
• 2 tablespoons cooking tapioca 
• 0.5 pound raspberries fresh
• 0.3 teaspoon salt 
• 8 servings whipped cream 

Equipment

• baking sheet
• oven
• knife
• whisk
• rolling pin

Directions

1. Put a large baking sheet in middle of oven and preheat oven to 450°F.
2. Whisk together granulated sugar, cornstarch, tapioca, and salt, then toss with berries.
3. Roll out 1 piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round and fit into pie plate. Trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out dough for top crust.
4. Roll out remaining piece of dough on lightly floured surface with floured rolling pin into an 11-inch round.
5. Spoon filling into shell, then cover pie with pastry round and trim with kitchen shears, leaving a 1/2-inch overhang. Press edges together, then crimp edge decoratively.
6. Brush top of pie with egg and sprinkle all over with sanding sugar.
7. Cut 3 steam vents in top crust with a small sharp knife.
8. Bake pie on hot baking sheet in middle of oven 15 minutes, then reduce oven temperature to 375°F and continue to bake until crust is golden brown and filling is bubbling, about 45 minutes more.
9. Cool pie on a rack at least 3 hours before serving to allow juices to thicken slightly (filling will still be juicy).